These Blueberry Cornmeal Muffins are delicious served warm and slathered with butter. A fabulous choice any time of year.
My love of blueberry muffins knows no bounds.
Although I’m sharing this recipe when fresh blueberries are in abundance, these Blueberry Cornmeal Muffins are also delicious with frozen berries in the colder winter months.
Any time of day, any time of year, they are a cozy little muffin that I think you’re going to love.
The addition of cornmeal means that Blueberry Cornmeal Muffins will stand up well to a substantial bowl of soup, stew or chili but they are also delicious with your scrambled eggs and coffee in the morning. Especially if the sun is shining and you’re having breakfast on your outdoor terrace with a view of your immaculately manicured gardens.
Or… at your kitchen table in your jammies. Either scenario works.
The ratio of cornmeal to flour yields a lighter texture than traditional cornbread. It’s just enough to give these Blueberry Cornmeal Muffins a pretty yellow hue and a satisfying bite.
This recipe yields a perfect dozen. Always an important aspect of any muffin recipe as far as I’m concerned.
I hope you bake them and I hope you love them!
More Magical Muffin Recipes
Morning Glory Muffins | A Family Feast
Spectacular Blueberry Muffins | Valerie’s Kitchen
Healthy Zucchini Muffins with Chocolate Chips | Well Plated by Erin
Glazed Strawberry Muffins | Valerie’s Kitchen
Lemon Crumb Muffins | Your Homebased Mom
Blueberry Cornmeal Muffins
- 2 eggs
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- ¼ cup butter, melted and slightly cooled
- ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¾ cup yellow cornmeal
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk
- 1 cup fresh or frozen blueberries, (if frozen, defrost and drain well)
- Preheat oven to 375 degrees F. Coat a 12-cup muffin pan with nonstick cooking spray.
- In large bowl beat the eggs with an electric hand mixer. Add the sugar and beat for a minute or two until completely combined. Pour in the oil and melted butter, with beaters running, and then add the vanilla. In a separate bowl, stir together the flour, cornmeal, salt and baking powder.
- Using a wooden spoon, mix the flour mixture into the wet mixture, a little at a time, alternating with the milk.
- Add the blueberries and mix with the wooden spoon just until combined. Divide the batter between the prepared muffin cups.
- Bake for 15 to 17 minutes, or until lightly golden brown. Remove from the oven and allow the muffins to cool for about 10 or 15 minutes and then carefully remove them from the muffin tin to cool completely.
- Store leftovers in an airtight container.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.